Coffee Treatment Method

Inactive Publication Date: 2013-03-14
KRAFT FOODS R & D INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present patent provides a process for producing a precipitate that can be used to make a medicament to reduce body fat levels. To achieve this, a slurry is quickly released from a furnace to reduce pressure, which causes the slurry to expand and cool down quickly. This rapid cooling stops the hydrolysis and browning reactions that may occur during this process. This results in the ability to control the reaction within a specific time period, making it highly reliable.

Problems solved by technology

However, when coffee is thermally hydrolysed under conditions suitable to produce a MOS-rich product, undesirable impurities are formed which are associated with the product.
These lead to sour and unpleasant notes, or off-flavours, in the taste of the product.
Accordingly, while the MOS-rich product produced by thermal hydrolysis can be introduced into strong flavoured products, such as coffee beverages, it is not suitable for less strongly flavoured products as an additive.
It is known in the art to use activated carbon, adsorptive resins, ion-exchange resin, ion-exchange membranes, and combinations thereof to remove some impurities from the MOS product, but these are time consuming and expensive to perform.
Furthermore, they do not fully remove the undesirable off-notes produced by thermal hydrolysis.

Method used

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Examples

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Embodiment Construction

[0053]An amount of coffee extraction residue material was mixed with water to form a slurry (10% by weight solids) and passed into a plug flow reactor. The slurry was heated to 230° C. for 6 minutes. After this thermal hydrolysis step, the solids were extracted (by centrifuging) from the slurry and discarded to leave a liquid hydrolysate 1 (see the flow chart in FIG. 1).

[0054]The liquid hydrolysate 1 was then mixed in a mixing step 3 with sufficient ethanol (food-grade) to form an 80% v / v ethanolic solution 5. The mixing step 3 was performed on a continuous liquid hydrolysate 1 stream passing from the plug flow reactor.

[0055]The ethanolic solution 5 was allowed to cool to encourage the MOS fraction to precipitate out. After precipitation the suspension was centrifuged in a separation step 7. The separation step 7 produced a supernatant 9 which was discarded and a precipitate 11.

[0056]The precipitate 11 was then re-dissolved in minimal water and freeze-dried in a finishing step 13. T...

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Abstract

A process is provided for obtaining a precipitate rich in mannose-oligosaccharides (MOS) from coffee. The process includes the steps of: (i) providing a MOS-containing hydrolysate derived from a coffee extraction residue material, (ii) contacting the MOS-containing hydrolysate with an organic solvent to form a suspension, and (iii) recovering a precipitate.

Description

[0001]The present invention relates to a method for producing a concentrated mannose oligosaccharide from a coffee material, in particular from a coffee extraction residue material. More particularly, the invention involves a process for treating a hydrolyzed coffee extraction residue material to obtain mannose-oligosaccharides.BACKGROUND[0002]Mannose-oligosaccharides are known for use as food additives. Furthermore, it is known that mannose-oligosaccharides having a degree of polymerisation from 5 to 10 have health benefits such as reducing body fat and especially abdominal fat. Mannose-oligosaccharides may be produced by the hydrolysis of mannan materials since this breaks the mannan chains of up to DP40 into the useful shorter chains. Coffee is known to be a material rich in mannans.[0003]There are many different techniques for hydrolysing mannans. For example, U.S. Pat. No. 2,573,406 discloses a process for producing a soluble coffee which involves hydrolyzing a portion of coffe...

Claims

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Application Information

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IPC IPC(8): C08B37/00
CPCA23L1/3002A61K31/702A23L2/52A23L1/308A23L33/105A23L33/21A61P3/04A23L33/10A23L33/18A23L33/145A23F5/26A23L2/38A23L2/64A23L2/72A23L2/82
Inventor KENNY, FRANCISCO JAVIER SILANESFERNANDES, JOSE ARTURLECLERC, VINCENT
Owner KRAFT FOODS R & D INC
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